📝 About This Recipe
This exquisite dish celebrates the lean, clean, and deeply savory profile of premium elk loin, a crown jewel of North American game meats. By combining a high-heat sear with a gentle oven finish, we preserve the meat's delicate texture while developing a robust crust. The meal is elevated by a luscious reduction of forest berries and balsamic, which provides a bright, tart contrast to the earthy richness of the elk.
🥗 Ingredients
The Elk Loin
- 2 pounds Elk Backstrap (Loin) (trimmed of silver skin, at room temperature)
- 1.5 teaspoons Kosher salt (more to taste)
- 1 tablespoon Black peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed oil (or any high-smoke point oil)
- 3 tablespoons Unsalted butter (cold)
- 2 sprigs Fresh rosemary
- 3 pieces Garlic cloves (smashed)
Berry Reduction Sauce
- 1.5 cups Mixed Berries (blueberries, blackberries, or huckleberries)
- 1 large Shallot (finely minced)
- 1/2 cup Red wine (dry variety like Cabernet or Syrah)
- 1/2 cup Beef or Game stock (low sodium)
- 2 tablespoons Balsamic vinegar (aged quality preferred)
- 1 tablespoon Honey (to balance acidity)
- 1 tablespoon Cold butter (to finish the sauce)
👨🍳 Instructions
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1
Remove the elk loin from the refrigerator 45-60 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the meat.
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2
Preheat your oven to 400°F (200°C). Pat the elk loin completely dry with paper towels; moisture is the enemy of a good sear.
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3
Season the meat generously on all sides with kosher salt and the coarsely cracked black pepper, pressing the spices into the meat to adhere.
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4
Heat a large oven-proof stainless steel or cast-iron skillet over medium-high heat. Add the grapeseed oil and wait until it begins to shimmer and smoke slightly.
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5
Carefully place the elk loin in the pan. Sear for 2-3 minutes per side without moving it, until a deep brown, caramelized crust has formed on all surfaces.
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6
Add the 3 tablespoons of butter, rosemary sprigs, and smashed garlic to the pan. Once the butter foams, spoon it over the meat (basting) for 1 minute.
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7
Transfer the entire skillet to the preheated oven. Roast for 6-10 minutes, or until an instant-read thermometer inserted into the thickest part reads 125°F-130°F for medium-rare.
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8
Remove the meat from the pan and place it on a warm plate or cutting board. Tent loosely with foil and let it rest for at least 10 minutes to allow juices to redistribute.
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9
While the meat rests, prepare the sauce. Carefully discard the excess fat and herbs from the skillet, but keep the brown bits (fond) stuck to the bottom.
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10
Return the skillet to medium heat and add the minced shallots. Sauté for 1-2 minutes until translucent.
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11
Deglaze the pan with red wine and balsamic vinegar, scraping the bottom with a wooden spoon to release the flavor. Simmer until the liquid is reduced by half.
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12
Add the berries, stock, and honey. Simmer for 5-7 minutes, lightly mashing some of the berries with your spoon to release their juices, until the sauce coats the back of a spoon.
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13
Remove the sauce from heat and whisk in the final tablespoon of cold butter for a glossy, velvet finish. Season with a pinch of salt if needed.
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14
Slice the elk loin against the grain into 1/2-inch thick medallions.
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15
Fan the medallions on a platter and drizzle generously with the warm berry reduction. Serve immediately.
💡 Chef's Tips
Never cook elk past medium; because it is so lean, it becomes tough and gamey if overdone—aim for a perfect medium-rare. If using frozen berries, thaw and drain them well before adding to the pan to avoid watering down the sauce. Always use a meat thermometer; 5 minutes can be the difference between a succulent roast and a dry one. If you don't have elk, this recipe works beautifully with venison or even a high-quality beef tenderloin. Resting the meat is non-negotiable; cutting it too early will cause all the delicious juices to run out onto the board.
🍽️ Serving Suggestions
Pair with a bold, earthy red wine like a Malbec or a Northern Rhône Syrah to complement the gamey notes. Serve alongside creamy garlic mashed potatoes or a parsnip purée to soak up the berry reduction. A side of roasted root vegetables or balsamic-glazed Brussels sprouts adds a lovely seasonal touch. For a final garnish, sprinkle a few fresh thyme leaves or a crack of pink peppercorns over the plated dish.